With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar homemade lemon curd anytime. You won’t go back to store-bought lemon curd again.
(Can’t get enough of lemons? Check out The Best Lemon Cheesecake. Ever. It’s a reader favourite on the blog!)
I recently baked a cake that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never know what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar homemade lemon curd (and man do I need summer now; it feels like -32C as I type this).
Related: What to do with Leftover Egg Yolks
How do you make homemade lemon curd?
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much.
And traditionally, lemon curd recipes involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for).
Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Related: What to do with Leftover Egg Whites
How to make homemade lemon curd – the easy way
So I thought instead of giving myself unnecessary stress, why not take the simplest route?
Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better.
I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade lemon curd wins.
Related: How to Make Homemade Whipped Cream
What is lemon curd used for?
What is lemon curd used for, you ask?
It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around.
I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Here are more lemony treats for you:
I’ve used them to make these deliciously lemony treats!
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- Meyer Lemon Ricotta Pound Cake (with video)
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- Light Fluffy Lemon Ricotta Pancakes
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- Meyer Lemon Pie
Related: How to Take Delicious Food Photos
Homemade Lemon Curd - Easy and Done in 10 Minutes
Ingredients
- 5 pcs egg yolks from large eggs beaten
- 1 cup granulated sugar
- ⅓ cup lemon juice see note 1
- ½ cup salted butter cut into parts
- lemon zest see note 2
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup sugar, 1/3 cup lemon juice, lemon zest and 1/2 cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Video
Notes
- I usually use 2-4 Meyer lemons, depends on the size.
- Use all the zest from the lemons you juiced.
Nutrition
Nutritional information are estimates only.
Happy Lemon Curd-ing!
Did you make homemade lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it.
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Heather
Saturday 19th of February 2022
Good morning! Last night, I baked a lemon cake using your recipe and also attempted the scratch lemon curd. I refrigerated it overnight. When I took it out of the fridge this morning and uncovered it it is a very thick, sticky consistency. It tastes delicious! But I'm not sure how I am going to spread this on my cake. If I let the curds sit out on the counter, will it soften up to spreadable consistency?
Jolina
Tuesday 22nd of February 2022
Hi Heather, yes that's what I usually do. I leave it on out on the counter to make it more spreadable. Enjoy!
Sarah
Monday 4th of October 2021
Eeeek!!! I accidentally used two sticks of butter in this instead of one. I’ve never had actual lemon curd so I’m not sure what the consistency is supposed to be…but what do you think? Trash it and start over?? I’m using it as filling for your lemon cake.
Sarah
Monday 4th of October 2021
@Jolina, I dumped it and remade it. It was way too buttery. I think I overcooked it the first time too. Just remade it, only cooked it for ten minutes and the taste is soooo much better!!! Thanks for getting back to me!!! So excited to assemble and eat this cake tomorrow!!!
Jolina
Monday 4th of October 2021
Hi Sarah, lemon curd should be thick and spreadable like jam. Is your lemon curd runny? How does it taste? If I have enough ingredients to make a double batch that's what I would do instead of throwing it out. But it really depends on what it looks and tastes like now.
Deb
Saturday 3rd of April 2021
I just finished making a batch of this. Wow!!! It's delicious and so easy. I actually forgot to add the butter and added it at the very end and the curd still came out great. So good.
Jolina
Monday 5th of April 2021
Hi Deb, it's awesome isn't it? :) I always have a jar of homemade lemon curd in the fridge and slather it on everything!
Dannie
Tuesday 9th of March 2021
Just made with limes instead of lemons. Made 1 and 1/4 cups. Super delicious & easy! Thank you!
Jolina
Wednesday 10th of March 2021
Hi Dannie, glad you liked it! I always have a jar of homemade lemon curd in the fridge :) I'd love to try limes next time!
Cindy
Saturday 20th of June 2020
I love the ease of your recipe but need to know how much do I need to double or triple etc.. to use for layering 4-5 layers
Jolina
Tuesday 23rd of June 2020
Hi Cindy! This recipe yields about 1 1/2 cups of lemon curd. That's usually more than enough for me to use in between a 3 layer cake. But it really depends on how much you put, do you plan to mix it in with the buttercream, etc. So if you simply double the recipe, you'll have about 3 cups.